Roasted broccoli and cauliflower with parmesan and breadcrumbs

Roasted Broccoli and Cauliflower with Wine and Cheese is very quick, light, and healthy!  Fresh broccoli and cauliflower are roasted together with white wine, extra-virgin olive oil, and parmesan cheese.  A flavorful side dish that’s so good, you’ll want to keep this recipe on rotation.  It’s THAT good!

Our roasted broccoli and cauliflower are one of the easiest recipes ever!  We love roasting these two vegetables together this way.  

It’s a no-fuss recipe, and a delicious way to get your family to eat more healthy veggies. 

No cream and no extra calories are needed in this one!  A platter filled with flavorful roasted vegetables like this one is perfect. 

This recipe makes a large-size platter to serve as a nutritious side dish for the whole family. 

They will make the ideal side to serve with some seafood or with Parmesan Crusted Chicken Cutlets, and Grilled Flank Steak. 

A delicious way to serve veggies!

Watch Our Video! on How to Clean Broccoli Properly:

How to Make Roasted Broccoli and Cauliflower with Wine and Cheese…(*full recipe card below!)

Ingredients for Roasted Broccoli and Cauliflower:

• 1 head of broccoli, cleaned, large stems peeled and cut
• 1 head of cauliflower, cord, and rinsed
• 5 Tbsp. extra-virgin olive oil – divided
• 1 tsp. garlic powder
• 1/2 tsp. salt
• 1/4 tsp. black pepper
• 1/2 cup vegetable broth
• 1/4 cup dry white wine
• 1/2 cup grated Parmesan cheese
• optional: 1/4 cup panko breadcrumbs

Easy Directions to Roasting Broccoli and Cauliflower:

1.  Preheat the oven to 400 degrees F (204C).
2.  In a large roasting pan, drizzle 2 tablespoons of extra-virgin olive oil on the bottom of the pan.

3.  Scatter chunks of broccoli and cauliflower in one single layer.  Next, scatter on top with garlic powder, salt, and pepper.  Drizzle on top with the remaining 3 tablespoons of olive oil.

4.  Roast, uncovered for 15 minutes.

5.  Carefully pull out the pan and add vegetable broth and wine.  Gently shake the pan for the liquid to spread on the bottom evenly.  And, scatter on top with additional grated cheese, and then with panko crumbs.

6.  Finally, ROAST uncovered for an additional 15 to 20 minutes until the vegetables are golden and tender with the fork.  Taste one vegetable, and adjust for salt, to taste. Remove from oven and transfer to a serving platter. 
Serve warm.  Serves 6 to 8

Can we use Frozen Veggies?

Yes, you can!  Of course, we prefer fresh vegetables.  But heck, there are certain times when we can’t get them, or we’re just short for time.  They will certainly work.

Roasted Broccoli and Cauliflower with Wine and Cheese always turn out so tender and full-flavored.

Your family and friends will enjoy these vegetables roasted.  The veggies turn out crispy and delicious tasting!

The parmesan cheese along with the white wine is what truly gives this dish the aromatic Italian flavors that are hard to resist.  

It’s so good and simple to make, it comes out perfect every time and it never disappoints.

ENJOY!!

Finally, additional Roasted or Baked Veggies?  …try these:

• Broccoli and Bleu Cheese Casserole
• Baked Cheesy Cauliflower Casserole
• Baked Ratatouille
• Healthy Italian Butternut Sweet Potato Casserole
• Baked Kale Broccoli Cauliflower Cheddar Casserole

Prep Time 10 minutes

Cook Time 35 minutes

Total Time 45 minutes

Ingredients

• 1 head of broccoli, cleaned, large stems peeled and cut
• 1 head of cauliflower, cord, and rinsed
• 5 Tbsp. extra-virgin olive oil - divided
• 1 tsp. garlic powder
• 1/2 tsp. salt
• 1/4 tsp. black pepper
• 1/2 cup vegetable broth
• 1/4 cup dry white wine
• 1/2 cup grated Parmesan cheese, and extra
• Optional: 1/4 cup panko breadcrumbs

Instructions

1. Preheat oven to 400 degrees F (204C).
2. In a large roasting pan, drizzle 2 tablespoons of extra-virgin olive oil on the bottom of the pan.
3. Scatter chunks of broccoli and cauliflower in one single layer.
4. Scatter on top with garlic powder, salt, and pepper.
5. Drizzle on top with the remaining 3 tablespoons of olive oil.
6. Roast, uncovered for 15 minutes.
7. Carefully pull out the pan and add vegetable broth and wine.
8. Gently shake the pan for the liquid to spread on the bottom evenly.
9. Scatter on top with additional grated parmesan cheese.
10. Optional: and then with panko crumbs on top.
11. Roast, uncovered for an additional 15 to 20 minutes until the vegetables are golden and tender with the fork. Remove from the oven, and taste one vegetable. Add additional seasonings if you need to. Here is where you can sprinkle extra grated parmesan cheese over the vegetables. Transfer to a serving platter.
12. Serve warm.
13. Serves 6 to 8

Nutrition Information:

Yield:

  …Thanks for PINNING!!

That’s it friends!  Come along and cook with us!  Have you tried our Roasted Broccoli and Cauliflower with Wine and Cheese recipe?  Please let us know and leave a comment below with a star rating, we’d greatly appreciate it. 

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 Happy and Healthy Cooking!   🙂 

Thanks for stopping by!  

 xo Anna and Liz

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